How is Forkish bulk fermenting overnight for 15 hours at 12% fermented flour with 30% whole wheat and no salt added, at 21c room temp, and not over-fermenting? That’s 5x normal. And then still going on to do a 4 hour proof.
No one knows. And no one on TFL has been able to follow his timelines without incident. Do a search on TFL of Forkish and you will find many posts on precisely your topic.
David Snyder went through much (perhaps all?) of FWSY and did blogs on his bakes. They are very informative, and in one of them he discusses what he eventually hit upon for timing. I copied and pasted his post into a Word document, and from that I can see that he posted on October 3, 2017, at 11:36 pm. (Perhaps that will help you locate it.)
Do not give up on Forkish just because of his quirky timelines (and also the amount of levain that he would have you prepare -- scale down for less waste). His Field Blend #2 is one of my favorite breads, and many others in there are great.
I believe you have misread something. I see salt added.
Some other pointers....
1: build the levain overnight but make the dough in the morning so you can keep an eye on it! Forkish's timings can be off for many people and there's no rule it has to be overnight.
2: build the starter up to the correct amount and not in excess only to discard.
3: if it's warm where you live then use cold water in the dough. Keep things more under control.
I don’t know anything about Ken’s formulas. I don’t have his books, but I do have a lot of experience (35 - 45 nearly consecutive loaves) for a home baker with 16 hour bulk ferments @ 25C (77F) with 2% total flour prefermented and no whole grains. It is consistently possible, but the quality of the flour is vital to success. Total fermentation including the proof generally runs 18 - 19.5 hrs @ 25C. The dough is always very weak and nearing degradation.
I can’t imagine any possibility of me fermenting any flour I know of under those methods and conditions. ...and with no salt and 30% whole grain? If this is possible, I’d love to learn how it is done.
Even with 2% salt, I can’t imagine it a possibility. The temp is cooler than mine, BUT 12% preferment and 30% whole grain...
I’d love to hear from someone that was successful. My intention is not to disrespect Ken Forkish, he is a very respected baker. I’m just sharing my experience over the last 6 months or so. With what I know now, it is impossible for me. But then again, I’m no expert :(
Is anyone aware of bakers that are succeeding? If so, please send links, I’d like to learn.
You're right, he has 2.2% salt. But the question still stands how he does a 15 hour bulk ferment with 12% fermented flour and 30% ww at room temp. Funny that so many others questioned this. Thanks.
No one knows. And no one on TFL has been able to follow his timelines without incident. Do a search on TFL of Forkish and you will find many posts on precisely your topic.
David Snyder went through much (perhaps all?) of FWSY and did blogs on his bakes. They are very informative, and in one of them he discusses what he eventually hit upon for timing. I copied and pasted his post into a Word document, and from that I can see that he posted on October 3, 2017, at 11:36 pm. (Perhaps that will help you locate it.)
Do not give up on Forkish just because of his quirky timelines (and also the amount of levain that he would have you prepare -- scale down for less waste). His Field Blend #2 is one of my favorite breads, and many others in there are great.
I believe you have misread something. I see salt added.
Some other pointers....
1: build the levain overnight but make the dough in the morning so you can keep an eye on it! Forkish's timings can be off for many people and there's no rule it has to be overnight.
2: build the starter up to the correct amount and not in excess only to discard.
3: if it's warm where you live then use cold water in the dough. Keep things more under control.
I don’t know anything about Ken’s formulas. I don’t have his books, but I do have a lot of experience (35 - 45 nearly consecutive loaves) for a home baker with 16 hour bulk ferments @ 25C (77F) with 2% total flour prefermented and no whole grains. It is consistently possible, but the quality of the flour is vital to success. Total fermentation including the proof generally runs 18 - 19.5 hrs @ 25C. The dough is always very weak and nearing degradation.
I can’t imagine any possibility of me fermenting any flour I know of under those methods and conditions. ...and with no salt and 30% whole grain? If this is possible, I’d love to learn how it is done.
Dan
See my comment above, Dan.
Even with 2% salt, I can’t imagine it a possibility. The temp is cooler than mine, BUT 12% preferment and 30% whole grain...
I’d love to hear from someone that was successful. My intention is not to disrespect Ken Forkish, he is a very respected baker. I’m just sharing my experience over the last 6 months or so. With what I know now, it is impossible for me. But then again, I’m no expert :(
Is anyone aware of bakers that are succeeding? If so, please send links, I’d like to learn.
Dan
But you soon learn to watch the dough and not the clock. It's the only way!
You're right, he has 2.2% salt. But the question still stands how he does a 15 hour bulk ferment with 12% fermented flour and 30% ww at room temp. Funny that so many others questioned this. Thanks.